EAT

This port side restaurant begs for a group of salty sailors trading stories of the open sea. It’s dark black chairs, copper tables, wooden beams, and stained brick walls are an homage to the building's rich nautical history. The food though, is anything but stuck in the past. Pastry Chef Lauren Crosby, who spent years in the savory kitchen, brings bold flavors and textures that contradicts her reserved demeanor. Skipping quenelles of ice cream for floral chevres and creams,Crosby looks to savory ingredients and relies on salt and acid to balance her flavors. Case in point, her Avocado Mousse and Coconut Tartlet with Blackberries, Raspberries, Pineapple Sauce, and Geranium Leaf skips heavy doses of sugar for lime juice, exploiting the natural sweetness of her garnish. Or her Strawberry and Chickpea Fritters with Sweet Vanilla Chèvre, and Foraged Violets is crispy, rich, and comforting.